POPPY SEED-LEMON TWISTS
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 twists
Number Of Ingredients 19
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Make the twists: On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border.
- Using a chef's knife, cut the log crosswise into 12 rounds, 1 1/2 inches wide each. Dampen your hands, then stretch and pat each round into an oval shape. Twist each oval in the middle to form a figure-eight shape. Place on the prepared baking sheets. Cover loosely with plastic wrap and set aside in a warm place until plump, 20 minutes.
- Uncover the dough and retwist, if necessary. Bake until golden, about 20 minutes, switching the position of the baking sheets halfway through. Transfer to racks and let cool slightly on the baking sheets.
- Make the glaze: Combine the confectioners' sugar, butter, lemon juice and zest, milk, vanilla and salt in a microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds; stir until smooth. Brush on the twists.
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
LEMON POPPY SEED CUTOUTS
I love to package up these tart, tender cookies to share with friends! You could spread them with buttercream or cream cheese frosting to turn them into sandwich cookies. And they'd be delicious dipped in white chocolate. -Ilana Pulda, Bellevue, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in lemon zest, juice and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into creamed mixture. Shape into a disk; cover tightly. Refrigerate 4 hours or until firm enough to roll., Preheat oven to 350°. Roll dough between 2 sheets of waxed paper to 1/4-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; reroll scraps. Place 1 in. apart on parchment-lined baking sheets. Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 17mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON POPPY SEED LOAF
This has a nice fresh lemon flavor. Makes nice muffins, also.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
- Sift together flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
- Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 30.4 g, Cholesterol 39 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 207.3 mg, Sugar 17.8 g
QUICK LEMON POPPY SEED MUFFINS
Lemony lemon poppy seed muffins with a sweet glaze.
Provided by horsephoto
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
- Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.
- Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely.
- Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 36.2 g, Cholesterol 33.2 mg, Fat 12.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 133 mg, Sugar 22.7 g
LEMON POPPY SEED PUFFS
Simple and delicious. This is actually a pull-apart "bread". Lemon and poppy seeds are always a good combo. Throw in cream cheese and sugar, and you have a definite winner!
Provided by Nana Lee
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 tsp of the lemon peel and the lemon juice; mix well.
- In another medium bowl, combine remaining 3/4 cup sugar, 1 tsp lemon peel and the poppy seed; mix well.
- Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening.
- Fill each opening with 2 rounded tablespoons cream cheese mixture.
- Press edges firmly to seal.
- Dip filled biscuits in melted butter; coat with poppy seed mixture.
- Place in ungreased jumbo nonstick muffin cups.
- Bake 13 to 17 minutes or until puffed and golden brown.
- Cool 10 minutes.
- Run knife around edge of each puff to loosen; remove from muffin cups.
- Serve warm.
- Store in refrigerator.
Nutrition Facts : Calories 520, Fat 30.3, SaturatedFat 15.6, Cholesterol 61.7, Sodium 812.9, Carbohydrate 58.3, Fiber 1.2, Sugar 36.4, Protein 6.3
LEMON POPPY SEED PUFFS
Provided by Food Network
Time 47m
Yield 8 puffs
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F. In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 teaspoon of the lemon peel and lemon juice; mix well. In another medium bowl, combine remaining 3/4 cup sugar, 1 teaspoon lemon peel and poppy seed; mix well. Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening. Fill each opening with 2 rounded tablespoons cream cheese mixture. Press edges firmly to seal. Dip filled biscuits in melted butter; coat with poppy seed mixture. Place in ungreased jumbo nonstick muffin cups.
- Bake at 375 for 13 to 17 minutes or until puffed and golden brown. Cool 10 minutes. Run knife around edge of each puff to loosen; remove from muffin cups. Serve warm. Store in refrigerator.
LEMON POPPY SEED DRESSING
I like to use this lemon poppy seed dressing recipe on a romaine salad with apples and pears. If you want a stronger lemon flavor, add some lemon zest. -Bonnie Capper-Eckstein, Maple Grove, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- In a blender, combine the first 5 ingredients. While processing, gradually add oil in a steady stream until smooth and creamy. Stir in poppy seeds. Store in the refrigerator.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.
MOIST AND FLUFFY LEMON POPPY SEED MUFFINS
Taken from 'The Canadian Baker' Blog. Absolutely the best texture I've ever had. Moist, fluffy, and light. Adaptable for blueberry lemon muffins, raspberry orange etc. I will add more lemon juice next time as I found it not zesty enough, and will cut back on the poppy seeds slightly. A simple lemon glaze makes this the perfect sweet treat for a cold day or an after lunch dessert.
Provided by Young Mom
Categories Quick Breads
Time 33m
Yield 12 muffins, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust rack to top third of oven and preheat to 350' F Grease muffin tin with shortening.
- In large bowl mix together flour, sugar, baking powder, baking soda, salt and poppy seeds.
- In separate bowl combine buttermilk, oil and eggs, whisking gently.
- Grate lemon and add zest to dry mixture, stirring well.
- Squeeze juice from lemon to form 1/3 cup (add more if lemon does not produce required amount, I measured 1/2 cup for my batch for more zing)
- Pour lemon juice into dry ingredients and blend slightly (keeping the lemon juice separate from milk will prevent curdling). Pour in wet ingredients from bowl and mix only until blended, Do not over mix.
- Spoon into tin and bake until top is slightly golden, about 18-20mins or until toothpick inserted comes out clean.
- Make a simple glaze from powdered sugar, lemon juice and milk for an extra sweet treat.
Nutrition Facts : Calories 608.1, Fat 21.2, SaturatedFat 3.4, Cholesterol 108.2, Sodium 980.2, Carbohydrate 93, Fiber 2.7, Sugar 42.5, Protein 13.3
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